Chicken & Bean Enchiladas
This hearty and flavorful dish features a delicious combination of tender shredded chicken, savory kidney beans in chilli sauce, and sweetcorn, all wrapped in warm flour tortillas and baked to perfection. The fajita seasoning adds a touch of spice while the melted cheese on top gives it a gooey and satisfying finish. Perfect for a cozy family dinner or casual gathering with friends, this recipe is sure to be a hit with everyone at the table.
— Constant Cookbook
Ingredients
- 1 tbsp vegetable oil
- 1 red onion , chopped
- 1 garlic clove , crushed
- 1 tbsp fajita seasoning
- 2 x 395g cans kidney beans in chilli sauce
- 2 roast chicken legs , meat shredded off the bone
- 195g can sweetcorn , drained
- 8 flour tortillas
- 140g hard cheese , grated
Instructions
- Heat oven to 180C/160C fan/gas 4. Heat the oil in a frying pan and cook the onion and garlic for 5 mins. Stir in the fajita seasoning and cook for 1 min more before adding the kidney beans, shredded chicken and sweetcorn.
- Divide the mixture between the tortillas, sprinkle over half the cheese, then roll up and place into a baking dish. Sprinkle over the remaining cheese, then bake for 20-25 mins until golden and bubbling.
Cook Time
30M
Prep Time
PT10M
Yield
Serves 4
Nutrition
- Calories: 842 calories
- Fat Content: 36 grams fat
- Saturated Fat Content: 14 grams saturated fat
- Carbohydrate Content: 88 grams carbohydrates
- Sugar Content: 16 grams sugar
- Fiber Content: 11 grams fiber
- Protein Content: 46 grams protein
- Sodium Content: 4.52 milligram of sodium
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